Triple-Cheese Torta

• 2 (8 ounce) packages cream cheese, softened
• 4 ounces gruyere (1 cup) or 4 ounces swiss cheese, finely shredded (1 cup)
• 2 ounces blue cheese (1/2 cup) or 2 ounces feta cheese, crumbled (1/2 cup)
• 1 tablespoon olive oil
• 1 small red onion, cut in thin wedges (3/4 cup)
• 1 12 cups quartered cherry tomatoes
• 2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
• 1 medium granny smith apples (1 cup) or 1 medium other tart apple, cored and chopped (1 cup)
• 13 cup chopped green onion
• 1 tablespoon lemon juice
• 2 teaspoons minced jalapeno peppers
• 1 teaspoon sugar

1. Let cheeses stand at room temperature for 30 minutes.
2. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese.
3. Process or beat until well combined.
4. Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
5. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese.
6. Cover and refrigerate remaining topper.
7. Carefully spoon on remaining cheese mixture and spread evenly.
8. Cover and chill for 2 to 24 hours.
9. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
10. TO SERVE, unmold cheese onto a serving platter, removing plastic wrap.
11. Top with remaining topper.
12. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.)
13. Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits.
14. Makes 24 (2-tablespoon) servings.
15. SKILLET ROASTED TOMATO TOPPER: In a skillet heat 1 tablespoon olive oil over medium-high heat.
16. Add 1 small red onion cut in thin wedges (3/4 cup).
17. Cook, stirring occasionally, until lightly browned.
18. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed.
19. Simmer, uncovered, until most of the liquid is evaporated.
20. Remove from heat; cool slightly.
21. APPLE-JALAPENO TOPPER: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar.
22. Cook time is chill time (Size and times are estimated).

cream cheese, gruyere, blue cheese, olive oil, red onion, quartered cherry tomatoes, white balsamic vinegar, garlic, tarragon, granny smith apples, green onion, lemon juice, jalapeno peppers, sugar

Taken from www.food.com/recipe/triple-cheese-torta-146827 (may not work)